Puff Pastry Hearts with Raspberries (Valentine’s Day)
Flaky Puff Pastry Hearts filled with lightly sweet whipped cream and fresh raspberries, baked in minutes, dusted with powdered sugar, and finished with an optional chocolate drizzle. Cute, 3-ingredient Valentine dessert that’s crisp, creamy, and ready fast.
Equipment
- Baking Sheet
- Heart-Shaped Cookie Cutter
- Medium Bowl
- Cooling rack
- Measuring cups and spoons
- Pastry Brush
Ingredients
For the hearts
- 1 sheets puff pastry thawed but still cold
- 1 large egg + 1 teaspoon heavy cream egg wash
Whipped cream
- 1 cup heavy whipping cream cold
- 3 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Filling & finish
- 2 cups fresh raspberries
- Powdered sugar for dusting
- Chocolate drizzle (Optional)
Instructions
- Heat oven to 400°F (200°C). Line a sheet pan with parchment. Lightly flour the counter.
- Unfold the pastry sheet. If needed, roll lightly to even seams. Cut out as many hearts as possible, you will get 12 medium hearts.
- Arrange hearts on the pan, 1 inch apart. Brush tops lightly with egg wash.
- Bake 12–15 minutes until puffed and deep golden. Cool 5–10 minutes on a rack.
- Beat heavy cream, powdered sugar, and vanilla to medium-stiff peaks (soft swirls that hold). Transfer to a piping bag or keep in the bowl.
- Gently split hearts horizontally (a serrated knife helps) or keep whole and make sandwiches. Pipe or spoon whipped cream onto half the hearts; add raspberries (halved if large). Top with a second heart.
- Dust with powdered sugar. Drizzle with melted chocolate, if using. Serve immediately for the best crunch.
Video
Notes
- Keep puff pastry cold before baking for maximum rise.
- Use a sharp cutter to ensure clean edges that puff evenly.
- Don’t overfill, too much cream can soften the pastry.
- Assemble just before serving for the best crunch.
- Raspberries can be replaced by strawberries or mixed berries depending on the season.
- Dust powdered sugar right before serving so it doesn’t melt.
- Don’t waste the scraps: re-roll the leftover dough, cut mini hearts, and bake—kids love them!
